Cowboy Steak: Bone-In Ribeye

Cowboy Steak: Bone-In Ribeye

The bone-in ribeye is often also called a “Cowboy Steak.” For this recipe, we use one 1-1/2” thick dry aged bone in ribeye steak per person. Or 2 lighter eaters could share one.

Sprinkle with kosher or other coarse salt and cracked black pepper at least 45 minutes before firing (If time does not allow for 45 minutes, you can sprinkle the salt and pepper immediately before firing).
Bring the steaks to room temperature before cooking.



  • Fill the top of a chimney starter with hardwood lump charcoal and then put two sheets of newspaper in the bottom of the starter under the grate.
  • Light the newspaper and wait until the coals start to form a layer of whitish ash (Depending on the size of your grill, you may have to repeat this process).
  • Place the white hot coals in your grill.
  • The grill grate should be 3 to 4 inches from the coals and the fire should be medium hot.


  • Start your grill and set it to medium hot.
  • Grease the grill with olive oil using tongs and a paper towel or a basting brush.
  • Place the steaks on the grill.

For medium rare, fire on the first side for 9 minutes (without moving the steaks!) and then turn them over and fire for 6 more minutes or until cooked to medium rare.

Check the core temperature of the steaks using an instant read thermometer. Remove when the core temperature is a few degrees below your desired rested temperature. After resting, rare is 120–125 degrees F; medium rare 130–135 degrees F; and medium 140-145 degrees F.

Remove steaks from the grill and place on a resting rack covered loosely with foil. Rest for at least 10 minutes before serving.


Brush both sides of the steaks with olive oil and brown on both sides over high heat. Lower the heat to medium and add 3 ounces of butter. Adjust the heat to avoid burning the butter. Baste the steaks with the butter while finishing the meat to medium rare or your desired temperature. See temperature and resting instructions above.

Drizzle steak with our Chimichurri recipe